Description
Meeting the demands of high-traffic venues, the TT-I197A delivers consistent soft serve production for busy parlors and catering events. This floor-standing unit combines dual high-capacity hoppers with powerful independent motors, ensuring continuous service without lag. It stabilizes production flow, allowing staff to serve up to 80 liters per hour during peak shifts.
| Model | TT – I197A |
| Output | 80 Liter/Hour (At 4℃ Liquid & 24℃ Ambient) |
| Capacity for Freezing Bowl | 2×3.2 L |
| Capacity for Mix Hopper | 2×15 L |
| Power | 5.0 KW |
| Voltage | 380V/50HZ |
| Main Motor | Two, 1.25 HP |
| Net Weight | 260 Kg |
| Gross Weight | 285 Kg |
| Dimension | 970×600×1556 MM |
| Packing Size | 1130×700×1690 MM |
Dual 1.25 HP Independent Motors
Unlike single-motor units that struggle with uneven loads, this machine employs two dedicated 1.25 HP motors. This configuration ensures that drawing a vanilla cone on the left does not drop the pressure or consistency of the chocolate mix on the right. The motors maintain steady torque, preventing freeze-ups during lunch rushes and ensuring smooth extrusion even with dense, high-fat mixes.
High-Volume 30L Hopper Capacity
Equipped with two 15-liter mix hoppers, the TT-I197A reduces the frequency of refills during service. Staff can fill the machine at the start of a shift and serve uninterrupted lines of customers. The 80-liter per hour output capability keeps pace with stadium crowds or busy buffet lines, ensuring the freezing cylinders recover quickly between pulls to maintain the ideal serving temperature.
Independent Refrigeration Control
Manage two different product consistencies simultaneously with separate control systems for each side. If you run a dairy-based sorbet alongside a water-based fruit mix, you can adjust the freezing settings individually to prevent one from becoming too icy or the other too soft. This separation protects texture quality and allows for versatile menu planning without compromising machine performance.
Simplified Gravity Feed System
The gravity-fed mechanism simplifies daily operation and cleaning compared to pump-fed systems. By utilizing natural pressure to move mix into the freezing cylinders, the machine reduces mechanical complexity and parts wear. This design is easier for staff to disassemble and sanitize at the end of the day, ensuring hygiene compliance while maintaining a consistent overrun for classic soft serve texture.
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Why Choose Us?
The TT-I197A is built for operators who require volume and reliability. By isolating control systems and maximizing hopper size, it supports diverse menus and heavy foot traffic. This machine secures your dessert workflow, delivering uniform texture and predictable output day after day.
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